About This Recipe
A refined dessert where the softness of hazelnuts meets the freshness of pineapple, enhanced by a touch of olive oil and vanilla.
Ingredients
At Oliviers&Co
Holiday Olive Oil
1 jar of hazelnut cream
4 tbs of Specialty vinegar with Madagascar vanilla
At the market
250 g ground hazelnuts
4 large eggs
100 g sugar
1 tsp baking powder
Powdered sugar
Directions
Preheat the oven to 350°F.
Separate the egg whites from the yolks.
Whisk the yolks with the sugar until the mixture turns pale, then stir in the ground hazelnuts and baking powder.
Beat the egg whites until stiff and gently fold them into the mixture.
Pour into a 24 cm cake tin and bake for 30 to 35 minutes.
Check that it is cooked with a knife, leave to cool, then cut the cake in half.
Spread with a generous layer of hazelnut cream and close.
Dust with icing sugar.
Peel the pineapple, remove the eyes and cut the flesh into quarters, then into thin slices.
Divide between four plates, drizzle with vanilla vinegar and a dash of olive oil.
Serve chilled, accompanied by the hazelnut biscuit.